Prep 20 mins
Cook 10 mins
These are simple, delicious and pefect for Super Bowl Sunday or any party! My family and friends always rave about them, sometimes I have to make an extra batch because they go so fast. You don't have to use a rotisserie chicken, but it sure cuts back on the time. If you don't like things too spicy, you can always cut back on the hot sauce and green onions.I like to use peanut oil for frying. They freeze well too. Making the dip ahead of time, then placing in fridge, allows the flavors to marry well. Bring it back to room temp to serve. This is adapted from a Food Network Show, Big Daddy's House. The chef is Aaron McCargo Jr. Hope you enjoy!
- 1 store-bought rotisserie-cooked chicken
- 59.14 ml hot sauce (recommended Frank's Red Hot)
- 4.92 ml ground black pepper
- 414.03 ml sharp cheddar cheese, grated
- 118.29 ml thinly sliced green onion, green tops as well
- 236.59 ml all-purpose flour
- 3 eggs, lightly beaten
- 473.18 ml panko breadcrumbs
- vegetable oil, for frying
- 354.88 ml mayonnaise
- 118.29 ml packed blue cheese, crumbled
- 2.46 ml hot sauce
- 9.85 ml Worcestershire sauce
- 2.46 ml salt
- 1 lemon, juiced
- 4.92 ml minced garlic
- Have oil heated to 350 degrees F.
- Pick the meat from the chicken and discard the skin, then dice.Place the chicken in a large bowl and add the hot sauce, pepper, cheese, and green onions, and toss to combine. Roll the chicken into 2-ounce balls, about the size of a golf ball.
- Place the flour, eggs, and Panko crumbs in 3 separate bowls. Roll each ball in the flour, then the egg and then the bread crumbs. Set aside.
- When the oil is hot fry the chicken balls in batches. Cook for about 2 minutes per batch. Drain on paper towels.
- To make the dip, combine all ingredients in a large bowl and adjust the seasoning if necessary. Serve the chicken alongside the dipping sauce.
I have made these twice. I added cream cheese on the second batch.This made them much better.
These were sooooo wonderful. I used a pound of leftover cooked chicken breasts, chopped up in the food processor with the steel blade. I made a couple adjustments here and there for personal taste (i.e., a little less hot sauce, etc.) and next time I won't need as much flour, eggs or panko crumbs. I also made a smaller amount of dipping sauce and it was plenty. These tasted just heavenly and I'd do it all again in a heartbeat - but next time I will make them smaller, so that they each have maximum crunch coating. Everything about this recipe is winning! Thank you for posting.
These were amazing! I brought them to a BBQ and they were gone in minutes, next time I'll have to double the recipe! I didn't make the dip, but they went quickly anyway. I also added just a little extra hot sauce. I'm sure I'll be getting requests for this every time we're invited to a BBQ.